My third Instant Pot meal was a complete success! Hope you'll try it and love it as much as I did.
1/4 cup liquid aminos
3 tbsp rice wine
2 tbsp honey
2 cloves garlic
1 teaspoon fresh grated ginger
1 teaspoon sriracha (optional)
28oz frozen bone-in chicken (I used a mixture of legs & split breast), skin removed
1 tbsp sesame seeds
Use sauté button, when hot add liquid aminos, rice wine, honey, garlic, ginger and Sriracha and cook 2 minutes, stirring. Add the chicken roll around in sauce, cover and lock the lid. Cook on high pressure 16 minutes until the chicken is tender. When pressure releases, finish with scallions and sesame seeds.
Recipe adapted from SkinnyTaste